Piperade
From Wikipedia, the free encyclopedia
Type | Soup |
---|---|
Course | Entrée or side dish |
Place of origin | France and Spain |
Region or state | Basque Country |
Main ingredients | Onions, green peppers, tomatoes, red Espelette pepper |
Cookbook: Piperade Media: Piperade |
Piperade (Gascon and thus French) or Piperrada (Basque and thus Spanish), from piper (pepper in Gascon, vs "biper" in Basque) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.[1] The colours coincidentally reflect the colours of the Basque flag (red, green and white).[1] It may be served as a main course or as a side dish. Typical additions include egg, garlic or meats such as ham.
Notes[edit]
References[edit]
- (French) Larousse Gastronomique (1998). Paris: Larousse-Bordas. ISBN 2-03-507300-6
External links[edit]
- Piperade recipe on the BBC website
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